Buckwheat Bowl with Mushrooms and Egg

1. 1 Buckwheat groatspack 800 g ≈ $5.00 80 g
2. 2 Button mushrooms≈ $7.50 per kg 180 g
3. 3 Onions≈ $1.60 per kg 60 g
4. 4 Eggspack 10 pcs ≈ $1.89 1 pcs
5. 5 Green onionspack 50 g ≈ $1.30 12 g
6. 6 Plain yogurtpack 300 g ≈ $2.10 45 g
7. 7 Sunflower oil 10 ml
8. 8 Salt 2 g
9. 9 Ground black pepper 1 g

Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.

Method

1. Rinse the buckwheat¹, add 180 ml water, season with salt, and cook for 15–18 minutes until tender and the water is absorbed.

2. Dice the onion³ and slice the mushrooms.

3. Sauté the onion³ in 6 ml oil for 3 minutes, add the mushrooms, and cook for 8–10 minutes until the moisture evaporates and they are lightly browned.

4. Fry the egg in the remaining oil for 3–4 minutes, until the white is set and the yolk stays soft.

5. Mix the yogurt with a pinch of salt, pepper, and half of the chopped green⁵ onion³.

6. Place the buckwheat¹ in a bowl as the base, arrange the mushrooms with onion³ and the egg in sections, drizzle with yogurt, and sprinkle with green⁵ onion.

In short

• Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.